Have you ever heard of those food storage guru ladies out there who somehow manage to know exactly how many pounds of flour they need to feed their families for a whole year? Ever thought that you could be one of them?
Yeah, me neither.
I grew up in a house where food storage was common practice and I still feel like I’m just getting started, so if you’re feeling overwhelmed, you’re in good company.
But this week, I decided that I’d give that year’s-worth calculating thing another try. And to my surprise, it didn’t go half badly! I decided to use one of my all-time favorite
food storage-friendly recipes, Mom’s Waffles (aka, Waffles Worth Waking Up For), because 1) I make it every week anyway, 2) it already uses (mostly) shelf-stable food-storage staples, and 3) my family would go bananas if we suddenly had to stop eating them, so I better know how much I need for a year anyway.
I’m an index-card recipes-in-a-box kind of gal, so instead of trying to go straight to a “this will calculate everything you will need for a year” spreadsheet, I just stuck with the index card. Across the top, I wrote the name of the recipe, and how many times per month I made it (in this case, 4x per month, or once a week) so I’d be able to easily go back and know what I’d done to calculate the amounts. Then, I… well just look at the chart:
It wasn’t nearly as complicated as I thought it would be. After I figured it all out (and made that spiffy chart), I just wrote down all the amounts from the last column on an index card and stuck it in the recipe box with everything else. Mostly so I wouldn’t lose it, but still. It’s way less scary now, and I might even try it with a few other recipes! Has anybody else tried this? What do you find works best for you?